Snowball Coconut Pastries (Greek Chionoules)

Recipe directions

• Prepare the Syrup
• In a saucepan, combine the water, sugar, and lemon juice.
• Bring to a boil.
• Simmer for 2 minutes.
• Remove from the heat and allow the syrup to cool completely.
• Prepare the Sponge Cake
• In the bowl of a mixer, add the eggs, sugar, vanilla, and a pinch of salt.
• Beat for 4–5 minutes until light and fluffy.
• Add the sunflower oil and mix briefly on low speed.
• In a separate bowl, combine the flour and baking powder.
• Add them to the mixer and mix on low speed until incorporated.
• Line a 25 x 35 cm (10 x 14 inch) baking pan with parchment paper.
• Pour the batter into the pan and spread evenly.
• Bake in a preheated oven at 320°F (160°C) using conventional top and bottom heat for 30–35 minutes.
• Transfer to a cooling rack and allow it to cool completely.
• Prepare the Coconut Cream
• In a large bowl, whip the cream for 5–6 minutes.
• Gradually add the powdered sugar while whipping.
• Add the shredded coconut and mix briefly.
• In a microwave-safe bowl, combine the white chocolate and sunflower oil.
• Melt in the microwave or over a double boiler.
• Gradually fold the melted chocolate into the whipped cream using gentle circular motions.
• Refrigerate for 15 minutes until slightly firm.
• Assemble the Pastries
• Cut the sponge cake into the desired pastry shapes.
• Slice each piece horizontally through the center.
• Quickly dip both sponge layers into the cooled syrup and immediately remove them.
• Spread a layer of coconut cream onto one sponge layer.
• Top with the second sponge layer.
• Cover the entire pastry with cream.
• Roll the pastry in shredded coconut.
• Shape gently with your hands if needed.
• Coat once more with shredded coconut for a fuller snowball effect.
• Decorate with a candied cherry.